Pasta Salad \

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Nutrition per serving    (USDA % daily values)


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Ingredients for 20 servings

1 medium zucchini , sliced and quartered

1 (10 ounce) package frozen italian green beans , thawed and drained (or fresh ones, blanched)

grated parmesan cheese or romano cheese

1 lb button mushroom or baby portabella mushrooms , cleaned

2 cups diced mozzarella cheese

1 can black pitted olive, drained

1 can cannellini beans or pink beans or garbanzo beans , drained and rinsed

2 roasted bell peppers , sliced or diced

2 cups sharp provolone cheese , cut into thin sticks (or your favorite sharp cheese)

1 small red onion , cut into rings

2-4 pepperoncini peppers, seeded and sliced (Italian vinegar peppers)

4-6 fresh roma tomatoes , seeded and sliced

1 1/2 cups cauliflower florets (raw or blanched)

1 (1 lb) package frozen tri-colored cheese tortellini

1-2 large fresh sweet peppers , seeded and cut into 1 inch pieces

2-3 cups pepperoni or genoa salami, cut into chunks (or both)

1/4-1/2 cup pignolis (pine nuts)

1 bunch scallion , sliced

1 can black beans , drained and rinsed

2 cups broccoli florets (raw or blanched)


italian seasoning

5-10 cloves garlic , minced (or to taste)

2-4 sun-dried tomatoes , chopped fine

3 large carrots , sliced

2 cans artichoke hearts , drained and quartered

2-3 cups of your favorite Italian salad dressing


1 jar stuffed Spanish olives , drained

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